Method

In large frying pan or wok, cook onion, garlic and ginger for 2 or 3 minutes in the olive oil.

Stir in shredded kale and cook a few minutes till kale is tender.

Add hazelnuts or cashews and cook for further minute.

Add nutmeg, pepper, lemon rind, and stock (or cream).

Stir in cooked pasta and allow to warm through.

Remove from heat.

Toss in Parmesan cheese and mix well.

This recipe was inspired by - and is dedicated to - actor William McInnes, who visited the Margaret River Primary School kitchen garden to plant a tree, and wondered at the massive crop of this robust vegetable.

If you can't get hold of kale, other members of the cabbage family could be used (broccoli, broccolini, or any of the cabbages).